These soft and chewy ricotta sprinkle cookies are tender, cake-like Italian-American cookies made with whole-milk ricotta, butter, sugar, and vanilla. The dough takes just 15 to 20 minutes to prepare, and the cookies bake at 350°F for 10 to 13 minutes per batch, yielding about 36 beautifully glazed cookies.
Every bite is delicately sweet, creamy, and soft, with a simple vanilla glaze that sets around cheerful colored sprinkles. They are wonderful for Christmas cookie trays, birthdays, baby showers, bake sales, or any afternoon when you want a homemade treat that looks festive without complicated decorating.
Jump to RecipeWhy You’ll Love This Recipe
Ricotta gives these cookies their signature soft, moist, almost pillowy crumb. They are more cake-like than crisp, with a mild dairy richness that pairs beautifully with vanilla and sweet glaze.
The decoration is wonderfully simple. A quick powdered-sugar glaze and a handful of sprinkles transform plain-looking cookies into colorful treats suitable for a holiday platter or celebration.
- Yield: About 36 cookies.
- Prep: 15–20 minutes.
- Optional chilling: 30–60 minutes.
- Baking: 10–13 minutes per batch.
For a larger dessert table, pair these cookies with a cranberry pistachio cheese log for a pleasing mix of sweet, creamy, and savory bites.
Ingredients You’ll Need
The cookie dough starts with all-purpose flour, baking powder, and fine salt. These dry ingredients provide structure while allowing the cookies to stay tender rather than dense.
Softened unsalted butter and granulated sugar create the creamy base. The egg binds the mixture, while 15 ounces of whole-milk ricotta supply the moisture and soft texture that make this recipe special.
Use 1 to 2 teaspoons of vanilla extract depending on how pronounced you want the flavor. For the finish, you need powdered sugar, 2 to 3 tablespoons of milk or cream, optional vanilla, and 1/4 to 1/3 cup of colored sprinkles.
Whole-milk ricotta is the best choice here because it provides a richer texture. If your ricotta looks watery, drain it in a fine-mesh strainer for 30 minutes before adding it to the bowl.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line your baking sheets with parchment paper. Preparing the pans first keeps the soft dough moving efficiently once it is mixed.
Step 2: Whisk the flour, baking powder, and fine salt together in a medium bowl. This distributes the leavening and salt evenly so each cookie bakes with a consistent texture.
Step 3: Place the softened butter and granulated sugar in a large mixing bowl. Beat them for about 2 to 3 minutes, until the mixture looks light, creamy, and slightly fluffy.
Step 4: Beat in the egg, whole-milk ricotta, and vanilla extract. The batter may look slightly lumpy because of the ricotta, and that is completely normal.
Step 5: Gradually mix the dry ingredients into the ricotta mixture. Stop as soon as no obvious streaks of flour remain, since overmixing can make the cookies less tender.
Step 6: Drop rounded tablespoons of the soft dough onto the prepared baking sheets, leaving about 2 inches between portions. If the dough is too sticky to scoop comfortably, chill it for 30 to 60 minutes before portioning.
Step 7: Bake each batch for 10 to 13 minutes. The cookies should look set with lightly golden bottoms while their tops remain pale; browning the tops is a sign they may become dry.
Step 8: Leave the cookies on the baking sheet for about 5 minutes after baking. Transfer them carefully to a wire rack and cool them completely before glazing.
Step 9: Whisk the powdered sugar with 2 to 3 tablespoons of milk or cream and the optional vanilla. Add the liquid gradually so the glaze becomes thick but spreadable rather than thin and runny.
Step 10: Spread or drizzle the glaze over the cooled cookies, then immediately scatter colored sprinkles over the top. Allow the glaze to set before stacking or packing the cookies.
Pro Tips for Soft, Tender Cookies
The moisture level of ricotta can vary considerably. Very wet ricotta may create loose dough and overly moist cookies, so draining it before measuring or mixing is one of the most useful steps you can take.
Do not judge doneness by the color of the tops. Ricotta cookies are meant to stay pale, and the best visual clues are set edges and lightly golden bottoms.
- Bring the butter to room temperature so it creams smoothly with the sugar.
- Use parchment paper to prevent sticking and encourage even baking.
- Scoop rounded tablespoons for cookies that finish at a similar size.
- Chill the dough briefly if it spreads or clings heavily to the scoop.
- Cool the cookies completely before adding glaze.
For a bright coffee-and-cookie pairing, serve a small glass of whipped coffee alongside the platter. The gentle bitterness of coffee balances the sweet glaze especially well.
Glaze, Sprinkles, and Decorating Ideas
The glaze should be thick enough to cling to the cookie but fluid enough to spread across the surface. Start with 2 tablespoons of milk or cream and add the third tablespoon only if the mixture needs loosening.
Rainbow sprinkles make these cookies cheerful for birthdays, while red and green sprinkles suit winter celebrations. Pastel sprinkles work beautifully for showers, spring parties, and Easter dessert tables.
Add the sprinkles while the glaze is still wet so they adhere properly. If you want a more polished finish, glaze one cookie at a time and decorate it immediately before moving to the next.
These cookies also fit nicely into a savory-sweet gathering with pesto butter spread over warm bread. The herbaceous appetizer and the sweet ricotta cookies provide a pleasing contrast on the same table.
Storage and Freezing
Keep glazed cookies in an airtight container at room temperature for about 3 days. Place parchment between layers if the glaze remains slightly soft or if you want to protect the sprinkles.
You may refrigerate the cookies for up to 5 days, although they are nicest when allowed to sit briefly at room temperature before serving. The cool storage keeps the ricotta-based cookies fresh while the glaze remains intact.
For longer storage, freeze the unglazed cookies for up to 2 months. Thaw them completely, then prepare the glaze and add sprinkles just before serving for the freshest appearance.
If you are assembling a classic holiday cookie assortment, include these soft ricotta cookies beside chewy molasses cookies and traditional gingerbread cookies. Their pale glaze and colorful topping create a lovely visual break among darker, spiced cookies.
Soft and Chewy Ricotta Sprinkle Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
- Beat in the egg, ricotta, and vanilla until smooth. The mixture may remain slightly lumpy from the ricotta.
- Gradually add the dry ingredients and mix just until combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Chill the dough for 30–60 minutes first if it is difficult to scoop.
- Bake for 10–13 minutes, until the cookies look set and the bottoms are lightly golden. Keep the tops pale for the softest texture.
- Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a rack to cool completely.
- Stir the powdered sugar with milk or cream and optional vanilla until the glaze is thick but spreadable. Spread or drizzle it over the cooled cookies and immediately add the sprinkles.
- Let the glaze set before storing the cookies in an airtight container.
Notes
Final Thoughts
Soft and chewy ricotta sprinkle cookies are an easy way to make a bakery-style cookie with familiar pantry ingredients. The ricotta creates a moist, tender crumb, while the vanilla glaze and sprinkles provide just the right amount of sweetness and color.
Remember the two most important details: drain very wet ricotta and remove the cookies from the oven while the tops are still pale. Once cooled and glazed, these cookies are ready for a dessert tray, gift box, cookie exchange, or simple afternoon treat.
Make a batch, let the glaze set, and enjoy the soft texture that makes ricotta cookies so memorable. Their cheerful appearance and gentle vanilla flavor are sure to make them a favorite with both children and adults.